Gestion ADC : Nourishing meals for hard-working days in Northern Quebec

Gestion ADC (1996) Inc. primarily serves Hydro-Québec facilities as well as mining sites where teams work on a fly-in, fly-out rotation — two weeks on site followed by two weeks off. In this context, the quality of meals takes on particular importance. As Catherine Beaudet, Operations Director at Gestion ADC (1996) Inc., explains, “after a long workday, the meal becomes a real reward.”

Menus are designed to be generous, flavourful, and adapted to everyday needs. Each day, several main course options are offered to satisfy all appetites. A cold buffet is also available with every service, along with a variety of sandwiches, desserts, and beverages.

Kitchen teams also adapt to dietary requirements: allergies, gluten or lactose intolerances are taken into account on a daily basis. “We have to adapt to all kinds of situations. For example, milk-based preparations are systematically made with lactose-free alternatives,” explains Catherine.

Despite supply challenges linked to distance and seasonal constraints, Gestion ADC (1996) Inc. incorporates Quebec-sourced products into its menus, in collaboration with its client Hydro-Québec, which shares this commitment. The company places great importance on its participation in the Aliments du Québec au menu program, which recognizes institutions that highlight local products.

Among culinary fundamentals, béchamel sauce holds a special place for Jean-Pierre. Simple in appearance, it can transform an everyday dish into something truly comforting. “The key to a good béchamel is equal parts butter and flour. Together, they form a roux, which thickens the sauce. You just need to let it cook gently for a few minutes before adding the milk all at once to avoid lumps,” the chef explains. He also notes that a roux can be prepared in advance: it keeps well in the fridge and freezes easily, making it a practical time-saver in the kitchen.

This base opens the door to countless recipes, from gratins to lasagnas, as well as croque-monsieur and macaroni and cheese. At Gestion ADC (1996) Inc., ham, leek, and Quebec cheese stuffed crêpes are a perfect example: a comforting, nourishing, and flavourful meal that remains simple to prepare. This dish can also be made ahead of time and reheated without losing its appeal, making it ideal for weekday meals or for impressing guests at home. The full recipe is available at the end of the article.